Black-Bottom Pineapple Tofu with Cashew Coconut Rice

2005 Recipe Contest Finalist Jennifer Burke, a San Franciscan Web designer and mom of two, entered this years contest after a 12-year hiatusher recipe for Farfalle with Carrot, Sage and Scallions won our grand prize in 1993. The secret to this recipes success, she says, is to resist the urge to turn the tofu before it has a chance to blacken.

SERVINGServings

Ingredients

Cashew Coconut Rice

3/4 cup basmati rice

1/3 cup raw cashew pieces

2 Tbs. unsweetened shredded dried coconut

2 tsp. avocado or vegetable oil

1 tsp. minced fresh ginger

1/2 tsp. cumin seeds

1/4 tsp. ground turmeric

1/4 tsp. salt

Black-Bottom Pineapple Tofu

1 15-oz. can pineapple chunks in unsweetened pineapple juice

2 Tbs. tamari soy sauce

1 Tbs. balsamic vinegar

1 Tbs. avocado or vegetable oil

16 oz. firm tofu, cut into 1-inch cubes

1/2 cup diced carrot

1/4 cup diced red bell pepper

1/4 cup chopped cilantro, for garnish

1 tsp. sesame seeds, for garnish

Preparation

To make Cashew Coconut Rice: Place all ingredients in saucepan. Cook over medium heat 4 minutes, or until fragrant, stirring constantly. Add 1 1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes, or until water is absorbed.